What's the Best 240mm Gyuto for a Home Cook Upgrading from a Mac MTH-80?

[ChefKnivesToGo]

Hi, Mark:

Thank you so much for your thoughtful response!

I take your point, but truthfully, I can't really say that I've ever used a knife that I'd call a laser-- or a workhorse, for that matter. "Wedging" seems pretty self-explanatory, but I may as well ask: in what way is that a downside?

Anyway, in response to your questions:
Are you a home cook or a professional?
I am a home cook
What kind of knife are you looking for? (e.g., santoku, gyuto, nakiri, etc.)
I am looking for an upgrade from an MTH-80 (Mac's dimpled 8" chef's knife). I'd be open to anything similarly versatile.
What size blade do you prefer?
I'd like something about 9-9.5" in length and definitely taller than average. I often use my knives like a bench scraper; most santokus and gyutos seem too short for this purpose, but I already have a Chinese cleaver (and find it a bit heavy, with poor edge retention) and a nakiri (great, but a bit short at 165mm, and no belly).
What’s your budget range?
I'd prefer to keep it around $250
Do you prefer stainless steel or reactive carbon?
I'm open to either, but I would prefer a lower-maintenance carbon steel option for looks and edge retention.
Do you like Western or Japanese-style handles?
I would prefer a Japanese-style handle.
Do you prefer a rustic, handmade look or something with a refined, production-level fit and finish?
I'm open to either, but if we're splitting hairs, I'd probably prefer something rustic looking with a good fit and finish.
Are you comfortable sharpening your own knives?
Yes, though I'm not really an expert.
Lastly, would you mind if I post your questionnaire (anonymously) on our forum? It helps others with similar questions.
Feel free!
Thanks very much for your help!

Best,

[ChefKnivesToGo]

Here is a 240mm stainless gyuto that cuts great and is in your price range. It has excellent fit and finish and it's easy to sharpen. I recommend scraping your cutting board with the spine side with all your knives.

https://www.chefknivestogo.com/koswstgy24.html

This knife might be appealing to you as well. It's got nice fit and finish, is in your price range and is nice and tall. https://www.chefknivestogo.com/nivggy24.html

[ex1580]

The best tool for scraping a bench is a bench scraper. Otherwise your knives will dull fast. With that in mind, what was the reason for upgrading? I have a MBK-85 and it's a beast.

If you just want something "more" I suggest taking a look at what is out there and buy what looks pretty and you will be happy. If a knife isn't in stock then sign up for an email notification. I've been using a Kobayashi SG2 damascus gyuto a lot lately just because it seem to call to me. I have other perfectly fine knives that don't see a ton of use just because they lack a wow factor. I have a knife that could be "the one" but doesn't fit on my magnetic board due to an obnoxiously sized backsplash. So, obviously I just need a new kitchen but that's a different issue, haha. What works in your kitchen might be different from mine. The first thing I said is the most important.

[XexoX]

The best tool for scraping a bench is a bench scraper. Otherwise your knives will dull fast. With that in mind, what was the reason for upgrading? I have a MBK-85 and it's a beast. ...

And there are bench scrapers for sale at CKTG!

[eriksg]

The best tool for scraping a bench is a bench scraper. Otherwise your knives will dull fast. With that in mind, what was the reason for upgrading? I have a MBK-85 and it's a beast.

If you just want something "more" I suggest taking a look at what is out there and buy what looks pretty and you will be happy. If a knife isn't in stock then sign up for an email notification.

Sound advice.

My two cents are as follows: if you're scooping (not scraping!) ingredients and are careful about it, you can run the knife flat side against the board or even slightly edge-down (lifting the spine by 5-10°, just less than the angle at which the edge is sharpened) and skim the surface without actually touching the edge to the board and causing wear. But you've got to be gentle and careful about it. Otherwise agreed on the above advice to use the spine side or a scraper.

Also, as you have a good knife it seems like this is about just getting something different, so I'd really look at what excites you aesthetically.

Finally, I think you should at least have a look at the two Kohetsu Blue #2 knives that are in stock now. They're on the mid to taller side (one especially labelled as "tall") and are stainless clad for lower maintenance, with a reactive edge.
https://www.chefknivestogo.com/kobl2nagy24.html
https://www.chefknivestogo.com/kobl2tagy24.html

[Radar53]

Some good advice above for sure. The knives I refer to below are all knives I have had for some time and love.

The Konosuke Swedish Stainless Gyuto 240mm Mark refers to above I've had for maybe 10 years and agree with his comments. It's a fantastic knife and still one of my favourites and I don't think it gets all the credit it deserves. Below are a couple of alternatives, which I think deserve serious consideration.

Yahiko Ginsan Nashiji Hand Engraved Gyuto 240mm ~ here https://www.chefknivestogo.com/yagisahaengy.html Bought this maybe 5 or 6 years ago and it meets pretty much all your requirements. It's one of the best value for money knives on the site & punches way above it's weight.

Moritaka AS Gyuto 240mm ~ here https://www.chefknivestogo.com/moritaka8.html This one is a bit left field, but I think one you should at least consider. Firstly, it's totally a high carbon steel blade and soft iron cladding. The core is Aogami Super, is one of the top carbon steels, and it's quite a lot more tolerant to moisture & products than some of the lesser carbon steels. The cladding has a great forger's Kurouchi finish, which is almost "stainless-like" in use. Also check out the history of the family. They have been forging high quality, knives, cutlery & katana (Japanese swords) some 800 years. They still make about a dozen katana each year to uphold their tradition. Great feedback and you can "feel" all it's history when using this knife. This is about as traditional as they get. Disclaimer ~ it is all carbon steel and will require a little bit more care, but it's worth it for the provenance. Note: the 240 is currently OOS but interestingly the last 250 is currently in stock if that's not too big!!

Best of luck. Cheers ........................... Grant